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Main course · Italian

Frittata di Asparagi e Pecorino (Asparagus and Pecorino Frittata)

30 min Serves 4 ~333 kcal/serving ~£4.20 (£1.05/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 300 g asparagus spears, trimmed and cut into thirds
  • 4 spring onions, sliced
  • 7 large eggs
  • 50 g pecorino romano, grated
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
333 kcal
Protein
20.9 g
Carbohydrate
3.5 g
of which sugars
2.1 g
Fat
25.7 g
of which saturates
7.5 g
Fibre
2 g
Salt
0.93 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat half the olive oil in a 24cm non-stick frying pan and cook the asparagus and spring onions for 5 minutes until just tender.

  2. 2

    Beat the eggs with the pecorino and black pepper, then pour over the asparagus.

  3. 3

    Cook over low heat for 8-9 minutes until set around the edges.

  4. 4

    Finish under a hot grill for 3-4 minutes until golden and set through.

  5. 5

    Rest briefly, then cut into wedges to serve.

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